This is a very very easy recipe,no beater required.

Very soft and tasty.A try on one of my lazy days.Just a sprinkle of crushed hazelnuts on

the top was a ‘ wow’ dessert.

For the recipe right away!

INGREDIENTS

75 gm unsalted butter ( room temperature)

3/4 cup sugar ( I used brown )

1 tsp instant coffee powder

1/4 cup cocoa powder

1/2 cup milk

5 tblsp.curd / yoghurt

1.5 cups flour

1 tsp.vanilla essence

1/2 tsp.baking soda

1/2 tsp.baking powder.

a pinch of salt

METHOD

Sift the flour,cocoa powder,baking powder,and baking soda together.

Mix the coffee powder with the sugar and milk,and stir till sugar is dissolved.

Lightly cream the butter ,add the yoghurt or curd,and mix further with a spatula  or

spoon for a minute.Fold in the rest of the ingredients and mix lightly till corporated

Transfer to baking tray and bake in a moderated oven for 30 minutes.

For the truffle cream

100 gm dark chocolate

1 cup fresh cream

10 gm butter

METHOD

Heat the cream and pour over crushed chocolate with butter and mix well till creamy.

Pour over cake and add crushed hazelnuts.

Note: As I don’t use much cream or icing I made cream enough to coat only the top

of the cake.